This was super easy to make and tasted great. And with such minimal ingredients and no sugar, I’ll totally look the other way if you want to eat it for breakfast ;)
Crust:
One bag (about two cups) sliced almonds
2 mejool dates (pitted)
¼ cup virgin coconut oil
1 tsp vanilla
1 tbs cinnamon
Place, almonds dates, vanilla and cinnamon in a food processor and grind until fine. Melt coconut oil by heating the jar in warm water. Mix coconut oil into the nut mixture. Press the mixture into a pie plate about for a standard raw crust can be used for any kind of raw pie.
Filling:
2 ripe mangos sliced
4 bananas
1 ½ cup unsweeted finely shredded coconut.
Place bananas and mango into the food processor or blender. Mix coconut flakes for a thicker consistency and pour into crust. Top with coconut shreds cover tightly to prevent the fruit from turning brown. Freeze one hour before serving, the fruit filling will set up a bit. It’s best to assemble and serve this quickly, because it will lose it’s gorgeous color. (my pictures show the not so beautiful result)
If desired, top with coconut milk whipping cream.
I wonder if you could make this with frozen fruit. i.e. I have mango's and bananas in the freezer. I could take them out and put them through the Vitamixer with the coconut. I'd probably have to let them soften up just a wee bit.
ReplyDeleteIs that tsp supposed to be for vanilla?
Oops I thought I deleted that (fixing right now). Nope I didn't add anything to the filling just the crust. I think frozen fruit would be fine, you just have to get the consistency right by adding the coconut until it holds up.
ReplyDeleteAlso, I should clarify that I used the big chunky flakes on top, but the flakes in the filling are the finesly shredded ones.
ReplyDelete